Chocolate peanut butter no-bake cookies

Line two baking sheets with parchment paper.

In a medium pot combine the sugar, cocoa powder and milk and mix.

Add the butter. Measure out the oats, peanut butter and vanilla before heating.

Over medium heat, stir until the butter melts, then stir occasionally until it comes to a boil.

Once boiling, stop stirring and boil for a full 60 seconds; too short and the cookies stay loose, too long and they set too fast.

Take off the heat and stir in the oats, peanut butter and vanilla until the oats are all wetted.

Working quickly, scoop two-tablespoon portions onto the lined baking sheets; optionally round them with a cookie cutter.

Store in an airtight container at room temperature up to five days, or freeze between parchment layers up to three months.

Let set about 20 minutes.